Thursday, September 23, 2010
Cookie Recipe #264 - Cranberry-Orange Pinwheels
Since Fall has now made an appearance, a recipe containing cranberries and oranges seems appropriate. The cranberries are broken into small pieces along with the pecans preventing getting a whole mouthful of cranberry (I'm not a fan of cranberries, but I like these). The coating of a simple orange glaze is my addition.
Ingredients: 1 cup dried cranberries, 1 cup pecans, 1/4 cup packed brown sugar, 1 cu butter, softened, 1 1/2 cups granulated sugar, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 eggs, 2 teaspoons finely shredded orange peel, 3 cups all-purpose flour. Glaze: 1 cup sifted powdered sugar, 3-4 tablespoons orange juice (possibly more).
Instructions: For filling, in a food processor bowl or blender bowl combine cranberries, pecans, and brown sugar. Cover and process or blend until cranberries and nuts are finely chopped; set aside.
In a large mixing bowl, beat butter; add granulated sugar, baking powder, and salt, mixing well. Beat in eggs and orange peel until combined. Gradually add flour and mix well. Cover and refrigerate about 1 hour or until easy to handle.
Divide dough in half. Roll half of the dough out on a lightly floured piece of waxed paper or parchment paper into a 10-inch square. Spread half of the filling over the dough square to within 1/2 inch of the edges. Carefully roll up dough, using the waxed paper to lift and guide the roll. Moisten edges with a dab of water; pinch to seal. Wrap in plastic wrap or waxed paper. Repeat with remaining dough and filling. Chill for 2-24 hours or until firm enough to slice.
Preheat oven to 375 degrees. Cut rolls into 1/4-inch slices. Place slices 1 inch apart on ungreased baking sheets. Bake in preheated 375 degree oven 8-10 minutes or until edges are firm and bottoms are lightly browned. Cool on baking sheet for a minute before transferring to wire racks to cool completely.
Make glaze: In small bowl combine powdered sugar and enough orange juice to make of drizzling consistency. Drizzle over each cooled cookie and allow glaze to harden.
Makes about 6 dozen pinwheels.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.